Effect of infusion preparation condition of pennyroyal on the level of antioxidant activity and its heavy metals

Document Type : Original Article

Authors

1 Department of Food science and technology, Tabriz branch, Islamic Azad University, Tabriz, Iran

2 1- P.hD student, Department of Food science and technology, Tabriz branch, Islamic Azad University, Tabriz, Iran

Abstract

Herbal infusions are one of the most commonly used drinks in the world. These infusions contain phenolic, metallic compounds and elements that affect human health. Knowing the amounts of useful compounds and heavy metals present in these infusions is very important for humans. Therefore, the purpose of this study was to prepare the infusions from pennyroyal plant and to investigate the effect of the method of preparation (maceration and ultrasound) for different times (5 and 15 min( on the amount of phenolic compounds, Free-radical scavenging capacity (DPPH) and heavy metals (arsenic, lead and cadmium) in a completely randomized design. The results of data analysis showed that the method of infusion preparation was significant on all parameters studied. The results showed significant increase in phenolic compounds and Free-radical scavenging capacity (DPPH) of infusions with increasing of time in both methods (Ultrasound and maceration) which amount of these compounds increased when ultrasound method used. The highest lead concentration in infusions (0.06 ppm) was obtained in sample of 15 minutes-maceration. The maximum and minimum levels of cadmium in samples were assigned to samples from raw material and 5 minutes of maceration, respectively. The content of all heavy metals measured in this study was less than the standard defined for heavy metals in plant and fruit infusions. Finally, according to the results of this research, it can be stated that the use of 15 minutes ultrasound was the best method for preparing of pennyroyal infusion.

Keywords

Technology of Medicinal and Aromatic Plants of Iran
Volume 2, Issue 2 - Serial Number 3
March 2020
Pages 100-114

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